Cloves

Cloves

By
From
Encyclopedia of Food and Cookery

One of the best known and loved of all spices. The little brown clove buds shaped like nails vary in size, depending on their age and where they come from. Cloves should be bought whole, not ground. If a little is needed in powder form, the central ‘bobble’ can easily be crushed.

Cloves are often stuck in an onion and put in the stock pot, into ham, or used to flavour milk for white or cream sauces and bread sauces. They are also used with stewed apple and in fruit mincemeat, and a single clove will do wonders for a beef stew. In the East cloves go into many types of curry and they are also used in pickles.

Ingredients

Quantity Ingredient
see method for ingredients

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